Microencapsulation is a promising technique, which provides core materials with protective barrier, good stability, controlled release, and targeting delivery. Compared with the pharmaceutical, cosmetic, and textile industries, food processing has higher requirements for safety and hygiene and calls for quality and nutrition maintenance. This paper reviews the widely used polymers as microcapsule wall materials and the application in different food products, including plant-derived food, animal-derived food, and additives. Also, common preparation technologies (emphasizing advantages and disadvantages), including spray-drying, emulsification, freeze-drying, coacervation, layer-by-layer, extrusion, supercritical, fluidized bed coating, electrospray, solvent evaporation, nanocapsule preparation, and their correlation with selected wall materials in recent 10 years are presented. Personalized design and cheap, efficient, and eco-friendly preparation of microcapsules are urgently required to meet the needs of different processing or storage environments. Moreover, this review may provide a reference for the microencapsulation research interests and development on future exploration.

中文翻译：

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食品工业中的微胶囊递送系统——挑战与前进方向

微囊化是一种很有前途的技术，它为核心材料提供了保护屏障、良好的稳定性、控释和靶向递送。与医药、化妆品、纺织等行业相比，食品加工对安全卫生的要求更高，更需要质量和营养的维护。本文综述了广泛使用的聚合物作为微胶囊壁材料及其在不同食品中的应用，包括植物源性食品、动物源性食品和添加剂。此外，常见的制备技术（突出优点和缺点），包括喷雾干燥、乳化、冷冻干燥、凝聚、逐层、挤出、超临界、流化床包衣、电喷雾、溶剂蒸发、纳米胶囊制备、并介绍了它们与近 10 年所选墙体材料的相关性。迫切需要个性化设计和廉价、高效、环保的微胶囊制备，以满足不同加工或储存环境的需求。此外，该综述可为微囊化研究兴趣和未来探索的发展提供参考。